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Instant Pot Smoky Black Lentil Soup, instant pot soup recipes
Brittany Stage

Instant Pot Smoky Black Lentil Soup

Black lentils, also called beluga lentils, stay firm and distinct under pressure, giving this vegetarian soup a hearty, satisfying bite. Smoked paprika and a single chipotle pepper in adobo build a layered smokiness that makes this bowl feel anything but light.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 5 servings
Course: Dinner
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups black beluga lentils rinsed and picked over for any debris
  • 1 medium yellow onion diced
  • 4 cloves garlic minced
  • 1 14.5 oz can fire-roasted diced tomatoes with juices
  • 1 whole chipotle pepper in adobo sauce minced, plus 1 tsp of the adobo sauce from the can
  • 2 tsp smoked paprika
  • 1 tsp ground cumin
  • 1/2 tsp ground coriander
  • 6 cups low-sodium vegetable broth
  • 1 tsp kosher salt plus more to taste
  • 1/2 tsp black pepper
  • 1 tbsp olive oil
  • 1/2 cup plain whole-milk yogurt for serving
  • 1/4 cup fresh cilantro roughly chopped, for serving
  • 1 whole lime cut into wedges, for serving

Equipment

  • 6-quart or larger Instant Pot
  • cutting board
  • chef's knife
  • wooden spoon
  • ladle

Method
 

  1. Set the Instant Pot to Saute on Normal. Add the olive oil and let it heat for about 30 seconds. Add the diced onion and cook for 4 minutes, stirring a couple of times, until it softens and the edges just start to color.
  2. Stir in the minced garlic, smoked paprika, cumin, and coriander. Cook for about 1 minute, stirring constantly, until the spices smell toasty and fragrant. Watch the heat here. Spices can go from fragrant to burnt quickly, so keep them moving.
  3. Add the minced chipotle pepper and the teaspoon of adobo sauce from the can. Stir to combine with the spiced onion mixture and cook for another 30 seconds.
  4. Pour in about 1/4 cup of the vegetable broth and scrape up any bits from the bottom of the pot with your wooden spoon. Add the rinsed lentils, fire-roasted tomatoes with their juices, remaining vegetable broth, salt, and pepper. Stir everything together. Press Cancel to turn off Saute mode.
  5. Lock the lid and set the valve to Sealing. Pressure cook on High for 18 minutes. When the cook time ends, let the pressure release naturally. This takes about 15 minutes and helps the lentils finish cooking gently so they stay intact without turning mushy.
  6. Open the lid and give the soup a good stir. The lentils should be tender all the way through but still holding their round shape. If any are still firm in the center, use the Saute function to simmer the soup for another 5 minutes with the lid off.
  7. Taste the broth and adjust salt and pepper as needed. Remember the heat from the chipotle intensifies as the soup sits, so taste before adding a second pepper. Ladle into bowls and top each serving with a spoonful of plain yogurt, a pinch of fresh cilantro, and a squeeze of lime.

Notes

One chipotle pepper in adobo gives this soup a mild to medium heat level. If you want more heat, add a second pepper, but taste the soup first after it finishes cooking since the smokiness and spice deepen as it sits. Black beluga lentils are sold in most grocery stores near other dried lentils and beans.